Heat a large pot over medium heat. Add coconut oil, shallot, ginger, garlic, and chili. Sauté for 2-3 minutes, stirring frequently.

Add the bell pepper and curry paste, stir and cook for 2 minutes. Add the pumpkin and cook 2 minutes more.

Add the coconut milk, maple syrup, turmeric, salt, and coconut aminos. Stir and bring to a simmer. Reduce heat to low, cover, and simmer for 10-15 minutes until the pumpkin is tender, stirring occasionally.

Add the broccoli, lemon juice, and cashews. Cover and simmer 3-4 more minutes. Optionally, blend half the broth and pumpkin until smooth, then return to the pot for a creamier texture.

Serve over brown rice or quinoa, topped with fresh basil or cilantro.